Monte Cristo Sandwich Cuban Style

Monday, June 21, 2010 @ 08:06 AM

This is a unusual take on two traditional sandwiches. It has the makings of a Cuban sandwich. Instead of  Cuban bread pressed and grilled, you take regular sliced bread and egg battered and deep fry it like a Monte Cristo.

Per sandwich:

2 slices of firm bread

1-2 tsp mustard

5 dill pickle rounds (or 2-3 sandwich pickles slices)

2-3 slices boiled ham

2-3 slices of roast pork

3 thin slices of Swiss cheese

1 large egg

2 Tbsp milk

Panko bread crumbs

Take 1 slice of the bread.  Spread  mustard, evenly across. Then place  pickles on top of the mustard. You then place  Swiss cheese on top of the pickles. Slice ham to desired thickness,  the thinner the better. Now fold each slice of ham in half and place evenly on bottom of bread. On top of the ham, place slices of roast pork, about  1 1/2 ounces per slice. You then join both halves of the sandwich. Hold together with long wooden picks. Refrigerate for about 30 minutes.

Preheat oil in your stove top deep-fryer or counter top deep fryer to 350 degrees F.

Beat eggs and milk in a medium shallow bowl. Place the panko bread crumbs in another shallow bowl.

Remove the sandwich from the refrigerator. Dip into egg wash, let drain, and then coat the sandwich completely in the panko bread crumbs. Fry in hot oil until golden brown (about 45 seconds). Remove from oil, drain on paper towels.

This recipe can also be fried in a shallow cast iron skillet with 1 tbsp melted butter & 1 tbsp of oil over medium low heat. Cook sandwich uncovered, until underside is well browned, 3-4 mins. Flip, and cover the pan. Cook for another 3-4 mins. Remove from heat and let stand covered for about 1 min. Slice sandwich diagonally, & serve.

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2 Responses to “Monte Cristo Sandwich Cuban Style”

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